Edamame soup with shrimp
2 servings
20 minutes
Edamame soup with shrimp is a harmony of traditional Japanese cuisine, combining tender edamame beans with a rich umami broth based on kombu seaweed and bonito flakes. Its roots delve into the depths of Japanese gastronomy, where every detail of the recipe aims to reveal the natural flavors of the ingredients. The creamy edamame paste is complemented by miso paste, creating a soft, velvety texture. Tender pieces of scallop shrimp add a light marine sweetness, while green onion tops refresh the dish. This soup not only warms but also nourishes, making it perfect for a light yet hearty lunch. It can be part of a traditional Japanese menu or serve as an elegant first course for a special dinner. In every sip lies tranquility and the art of Japanese cuisine.
1
Prepare all the ingredients.
2
Boil edamame beans for 3-5 minutes. Then drain all the water.
- Edamame (green soybeans): 300 g
3
Blend the beans with salt and soy sauce until it becomes a paste.
- Edamame (green soybeans): 300 g
- Salt: 3 g
- Soy sauce: 5 ml
4
Soak the kombu seaweed sheets in 200 ml of water for a short time.
- Kombu (kelp): 10 g
5
Heat water with kombu on low heat, and before it boils, remove the kombu and add bonito flakes, cook for 10 seconds, then turn off the heat.
- Kombu (kelp): 10 g
- Bonito flakes (katsuobushi): 10 g
6
Once the shavings settle, strain the broth.
7
Add edamame paste to the broth and mix in miso paste.
- Edamame (green soybeans): 300 g
- Miso paste: 30 g
8
Stir and bring to a boil.
9
Cut the shrimp into large pieces.
- Comb (spiny) shrimp: 120 g
10
Pour the soup into bowls, add shrimp, and garnish with green onion feathers.
- Comb (spiny) shrimp: 120 g
- Spring onion: to taste